Cucumber Gazpacho - cooking recipe

Ingredients

1/2 cup diced scallion
1 large cucumber, de-seeded and diced
3 -4 stalks celery, diced
1 green pepper, de-seed and diced
2 fresh jalapenos, de-seed and diced
1 tablespoon fresh dill
1 tablespoon fresh cilantro
1/2 tablespoon extra virgin olive oil
1/2 cup red wine vinegar
1 zest and juice lemon
1 1/2 tablespoons jalapeno Tabasco sauce, Green sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon sugar
32 ounces vegetable broth

Preparation

1. Combine all ingredients.
2. Stir well.
3. Refrigerate 4 hours.
4. Serve cold.